Mushrooms - cultivated or otherwise

[ottawagardener]

Thought it might be fun to post fungi pictures of the cultivated, the found, the edible or otherwise.

I'm no mushroom expert but this looks like giant puffball:



Being puffed:

[synergy]

I find them fascinating too, I always wonder how the symbiotic relationships work.

I noticed the oak leaves and looked up a page on your photoed fungi;
www.paghat.com/puffballs.html

I took these pictures November 16 showing the uknown species I found around my little 4 acre farm this fall after topdressing most area in the pasture and under trees with soiled bedding from the stable last year; feel free to comment, I have no idea what these are but are all new to my property this year

[steev]

I am very fond of blewits, Clitocybe nuda, and was very pleased to find a nice flush on the farm in an area I had mulched with leaves, largely oak. I've been continuing and expanding the mulch-bed, in hopes of more crops.
At some point, I intend to bury some waste wood prunings and try to seed them with shaggy-manes, Coprinus comatus.

[stevil]

My favourite is the Winter Chanterelle (Cantharellus tubaeformis) as it's tasty, dries very easily, is found in huge numbers late fall when I have more time. Here's a picture of the haul a couple of weeks ago:

Attachments:

[Hristo]

Ah, giant puffball (though it's hard to say if this is such) is among my favourites, it's very tasty. Unfortunately the last time I saw giant puffball was 15+ years ago. I'm getting sick to death of the cultivated Common mushroom (Agaricus bisporus).

[orflo]

It certainly looks like giant puffball, it used to be in my garden, just between the grass, but it disappeared years ago. There's a small pasture land nearby with cows on it during summer that has these really giant giant puffballs, the cows seem to leave them where they are...
Here are some of my favourites:
lepiota procera:

boletus aestivalis, not as nice as boletus edulis, but the last one is hard to find here

and some other which I still have to identify, so I don't know if they're edible or not:











And a smelly one: phallus impudicus

[mnjrutherford]

Are you knowledgeable enough about mushrooms to perhaps ID something from photos? I have a very interesting "thing" that grew here in late summer and I got some photos, but I haven't gotten a good ID yet.

[heidihi]

I am an absolute fungophile who lives in mushroom hunters paradise and have over 30 years of successful hunting/Iding under my belt and obviously am still alive ..my yard has morels each year and HUGE prince ..I do intentionally cultivate but have not had a huge amt of success just the prince ..and some shaggies...I hunt wild mushrooms and am pretty darn good at IDing them so even though you were not addressing me particularily i would be happy to try if you post a photo? ..I have some beautiful photos I will try to post them this weekend

[ottawagardener]

Gotta love the fun guys.

Frank: From the little I've learned, the one that looks like a curled up orange cap looks like 'orange peel' - Aleuria and the little white one reminds me of some sort of Lycoperdon. I love the rosy coloured gilled mushroom shot.

[ottawagardener]

Some more mushrooms with my very tentative id.

Maybe late fall oyster?



Yellow club fungi:



Some sort of waxy cap:

[mjc]

Orflo, I have several Bolete species (including some relatives) here...including a 'new' one Tylopilus variobrunneus.

[castanea]

Does anyone know anything about growing beech mushrooms, Hypsizygus species?

wineforest.com/pages/description/beechd.html

"Yes, they do look like they come from outer space. Each cluster resembles a little mob of mocha-headed mushrooms bursting out of a trap door. These sweet smelling little mushrooms are now grown in the U.S. thanks to the pioneering work of Japanese growers, and are available the year round. The flavor is cashew-like with an impression of sweetness. In keeping with the nut-like flavor, the texture has an unusual “crunch”. Even after cooking the mushroom has a nice crisp firmness.

The two countries who love this mushroom most, Japan and Italy, are two of the most mushroom passionate countries on earth. To everyone’s confusion, both countries use a bewildering assortment of names for this mushroom. In Japan the name shimeji applies to at least eighteen species. Hon-shimeji, buna-shimeji, an tomo-motashi are all used. The “true” hon-shimeji, Lyophyllum shimeji, is a cousin of Lyophyllum decastes, sold by Oregonians as the “fried chicken” mushroom. Meantime, shimeji is the name used by Japan-born chefs like Terra’s Hiro Sone when ordering. In Italy names like chiodini (little nails) or pioppini (cluster of trees) are used in addition to the tangle of Japanese names. Is this clear? I thought not."

These folks have spores:

sporeworks.com/Hypsizygus-tessulatus-Shimeji-Beech-Mushroom-Culture-Syringe.html

[cornishwoman]

I guess this is called a tree mushroom,theres a load of them up in the wood behind my land,also shelve fungi growing on trees which I have dried and painted on,they take a long time to dry,around 6 months but it makes a neat surface to paint a picture on,usually a nature subject looks good.

[steev]

Orflo, I just noticed the mushroom you labelled "Lepiota procera". I've packed away my good mushroom guide, but I seem to remember that that one isn't good to eat. Perhaps you meant a favorite for its appearance, alone? I have a bag of the local Lepiota rachodes in the fridge now; they look very similar, but stain reddish when cut or bruised. It's not my favorite culinary mushroom, but quite acceptable, if one can beat the grubs to it.

[ottawagardener]

Just picked up the book: Mushrooms and other Fungi of North America. Very good id photos.